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Puttin' Up Peas

Southern Living, Jul 2006

It is the perfect time to freeze fresh Southern field peas. Whether you lean towards delicate lady creams or heartier black-eyed or crowder peas, head down to your local farmers market to pick up your favorite types. You can even include some snap beans to add a different texture and color to your frozen mix. When choosing peas in the shell, look for pods that are flexible and well-filled with tender seeds.

To prepare for freezing, wash shelled peas, and cook in boiling water (1 gal. per lb. of peas) for 2 minutes. (Cook snap beans 3 minutes.) Drain and immediately plunge into ice water; let stand 2 minutes. Drain well. Transfer peas to airtight containers, leaving ½-inch headspace, or pack into zip-top plastic freezer bags, squeezing out excess air. Freeze up to 6 months. Use frozen field peas as you would fresh; do not thaw them before using.

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For plenty of recipes for cooking up field peas (and those must-have trimmings-chowchow and pipin' hot cornbread), visit southernliving.com/july2006, and click on the Test Kitchens Recipe Box. We've also included tips on choosing and freezing other summer produce, as well as our favorite vegetable recipes.

Copyright Southern Progress Corporation Jul 2006
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Puttin' Up Peas

Southern Living, Jul 2006

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